With summer right around the corner, enjoy this light and sweet treat. Farzeen Yang, from Araya’s Place, offers her VEGAN Thai Tea Cupcake recipe – complete with Thai Tea frosting!
[su_box title=”Ingredients”]
- 1 1/2 coconut milk, full fat
- 2 tlb Thai tea mix leaves
- 1 tlb apple cider vinegar
- 1/3 cup coconut oil
- 1 1/4 cup all purpose flour
- 2/3 cup organic sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
[/su_box]
Instructions
Preheat oven to 350 degrees and line a 12 muffin pan.
Heat milk and tea leaves until just boiling and then simmer for one minute. Strain leaves, you should have about a cup and a tablespoon of milk. If not, add more milk. If you have more than a cup, reserve extra for frosting. Allow to cool. Add vinegar to tea mix and let curdle.
In another bowl, sift all dry ingredients. Mix oil and tea/vinegar mix and then slowly add in dry ingredients. Mix until well combined. Divide batter equally among 12 cups and bake for 18 to 20 minutes. Toothpick should come out clean when inserted in the middle of cupcake.
While cupcakes cool, make frosting!
[su_box title=”Ingredients”]
- 1/4 cup earthbalance stick margarine
- 1/4 cup organic vegetable shortening
- 3 cups organic powdered sugar
- 1 tlb Thai tea milk mix
- 1 tsp vanilla
[/su_box]
Instructions
Beat margarine and shortening till light and fluffy. Add in sugar one cup at a time untIL desired consistency. Mix in Thai tea and vanilla.
Once cupcakes have cooled, use a butter knife to frost the cupcakes and enjoy!
Notes: If Thai tea mix is unavailable, use black tea with 1 tlb of vanilla. If you are avoiding margarine and shortening, use coconut whip as a frosting. Coconut whip: Hard coconut cream from top of a can. Organic Powdered sugar. Beat cream, add in sugar and voila!
Bon appetit yogis!
[Photo by missvegansunshine]
[sc name=”Standard”]
